Quinoa and Turkey Stuffed Peppers
Published December 20, 2012 | Written by James Schend
Stuffed peppers is a 1950’s classic, but this recipe gives it a modern overhaul. Instead of packing the stuffing with calorie-busting bread, use quinoa, one of the world’s most powerful super-foods. Skip the green peppers and go for red, yellow, or orange peppers for a sweeter taste.
Cooking tip: Arthritis-fighting foods: red bell peppers (vitamin C and beta-carotene), turkey (selenium) and extra-virgin olive oil (polyphenols)
|Serving size:||Half of a pepper|
|Calories per serving:||315|
|Total Fat 17.5g||27%|
- 1 cup uncooked quinoa
- 2 cups water
- ½ teaspoons salt
- ½ pound fully-cooked smoked turkey sausage, diced
- ½ cup chicken stock
- ¼ cup extra-virgin olive oil
- 3 tablespoons chopped pecans, toasted
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh rosemary
- 3 red bell peppers
Step by Step:
- Stir together quinoa and next two ingredients in a large saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 15 minutes or until all water is absorbed.
- Uncover and let stand 5 minutes. Stir in sausage and next five ingredients.
- Cut peppers in half and scoop out seeds and membranes. Cook in boiling water 5 minutes, then drain.
- Fill each pepper with quinoa mixture and place in a lightly greased 13-x 9-inch baking dish. Bake at 350°F for 15 minutes.